Quinoa Banana Bread – A classic loaf of banana bread is made even better with the addition of quinoa. This surprising ingredient makes the bread moister while adding a hearty dose of protein!
*This recipe was originally published April 11, 2012, and has been updated in format and pictures.
Combine the two to make quinoa banana bread, of course!
Quinoa Banana Bread
Did you know that quinoa is a delicious addition to baked goods? It’s gotten quite popular lately as a healthy side dish, but if you know me at all, you know my favorite way to eat “healthy” foods is baked into something yummy!
When I found the idea for quinoa banana bread online, I knew what I was going to make. If you didn’t know by now, I’m crazy for banana breads of all kinds.
Peanut Butter Chocolate Chip Banana Bread and Double Chocolate Banana Bread and Chai Banana Bread . . . I love it all. There’s just nothing like the comforting smell of banana bread baking, you know?
Quinoa Banana Bread Recipe
You make this banana bread with cooked quinoa. Just make sure it’s cooled all the way!
Whisk together flour, baking powder, sugar, salt and spices. Then mash bananas in a separate bowl, beat in eggs, butter, the cooked quinoa and one more “secret” ingredient. . . Greek yogurt!
(Greek yogurt helps quick breads become (and remain) extra super duper moist! Similar to baking with Sour Cream but with less fat.)
Add the dry ingredients to the wet in batches and mix until everything is well combined. Bake for 50 – 60 minutes or until the center is completely cooked through.
Let cool in the pan on a wire rack for 10 to 15 minutes, then remove from the pan. Let the bread cool completely before slicing!
Cooked Quinoa Banana Bread
When I made this recipe, I cooked a big batch of quinoa and set some aside in the fridge to toss in my lunchtime salad later. This recipe is also great to make when you have leftover quinoa from dinner the night before AND extra ripe bananas.
You can kill two birds with one stone!
I also love this recipe because I can eat an extra slice and know I’m giving my body something good (along with my taste buds). Quinoa adds protein and fiber to this bread that helps it feel more filling than your typical baked good.
A slice of this before my trail run and I was good to go! It kept me energized without weighing me down.
Quinoa Banana Bread
Quinoa Banana Bread
- 1 ¾ cup flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- 2 ripe bananas mashed
- 1 cup cooked and cooled quinoa
- 1 egg lightly beaten
- ¼ cup unsalted butter melted
- ¼ cup plain Greek yogurt
- Preheat oven to 350 degrees F. Prepare a loaf pan by spraying it with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mix together bananas, quinoa, egg, melted butter and yogurt.
- Add the dry ingredients, a half cup at a time to the banana mixture, mixing thoroughly.
- Pour into prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the middle comes out dry.
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Why add quinoa to banana bread?
Sure, quinoa amps up the nutrition factor of your banana bread, but how about the taste? Good news! The mildly nutty flavor of quinoa is an amazingly tasty addition to this easy banana bread recipe!
It helps lock in all the moisture from the bananas and the Greek yogurt!
Updated to add: Here are the pictures I took the FIRST time I made this bread. I’m happy to report that it continues to be one of my favorite ways to use quinoa!
I rate everything I make on a scale of 1-4 with 4 being the best and this Quinoa Banana Bread earned 3 1/2 rolling pins. Mr. 365 chimed in and thought it should be given a 4 which surprised me because 1) I thought for sure his rating days were over because he said he was “retiring” and 2) He really likes my other banana baked goods like Banana Tres Leches Cake and especially Brown Butter Rum Banana Bread.
I liked it well enough to give it a 3 1/2, but I don’t think it’s quite a 4.
Sorry, babe. But it’s my blog and I have the final say. So, that’s my story and I’m sticking to it.
The quinoa made it quite moist and the texture was definitely different. It was very similar to our usual banana bread, but at times (not really at times, at certain bites, I guess) it was kind of crunchy, but not enough to be weird. Does that make sense?
If you like this banana bread then you’ll love…
Blueberry Banana Bread
Chai Banana Bread
Brown Butter Rum Banana Bread
More Banana Recipes. . .
I love baking with bananas so it’s no surprise that I’ve amassed quite the collection of tasty banana recipes for you to enjoy! Give them a try this week.
- Banana Bread French Toast
- Banana Peanut Butter Chip Pancakes
- Blueberry Banana Smoothie Bowl
- Banana Mocha Smoothie Bowl
- Chocolate Banana Muffins
- Banana Oat Bran Peanut Butter Chip Muffins
- Banana Pudding Dream Bars
- Banana Chips
Check out these banana breads from other bloggers for even more banana bread deliciousness!
- Sour Cream Banana Bread from The Reluctant Entertainer
- Chocolate Chip Banana Bread from Tina’s Chic Corner
- Cream Cheese-Filled Banana Bread from Averie Cooks
- Triple Chocolate Banana Bread from Cook, Crave, Inspire by Spend with Pennies
- Caramel Banana Upside Down Bread from The Daring Gourmet
Comments & Reviews
Quinoa is unfortunately not so easily available around where I live, but I’m tempted to scour the market to try this recipe out. A great looking loaf.
Oh and do check out my blog http://averilgomes.wordpress.com/2012/04/12/sunshine-versatile-and-a-plateful-of-pakoras/ there’s a little Easter gift waiting for you there 🙂
Sarah Torgersen says
Amazon.com has great prices for 4-lb bags.
Wonderful!!! Another use for my bag of quinoa…this looks DELISH, Lynne!
I’m so happy you tried the recipe! Quinoa is a funky little thing – but so healthy. Yay! 🙂
The Harried Cook says
Looks like you’re on a quinoa trip… I just saw your tomato-spinach dish, and I think I somehow prefer quinoa in savory dishes! I am surprised this one got 3 1/2 rolling pins… Worth a try then? Thanks for sharing!
I adore this recipe and am about to go share it! It is making me very hungry!!!
this is a great recipe.
Queen of Quinoa says
I love adding quinoa to my breads and muffins. This is a must try for me 🙂 Quinoa anything is always tasty in my book!
Made this last night. It turned out great! Will definitely make it again in the future. Thanks for sharing!
I just found this recipe and made it earlier today. I added chocolate chips to entice my 2 kids and it was a hit! My 4.5 year old even asked for seconds!!
What is Quinoa ???? and whats it like ??? thanks
Quinoa Fan says
This is a great recipe, highly recommended. I used quinoa flakes w/o cooking, sweetened with honey instead and added another egg. It turned out great.
Thanks for the recipe.
RE: Quinoa Banana Bread….I read your notes at the bottom and noticed you gave it 3.5 rating and not 4, and mentioned that you might make the recipe again. (Btw, I enjoyed your writing and humor:) I plan on giving this recipe a try tonight and I’d like to know what you would alter to improve it?
Lara Netting says
This is a wonderful recipe! I love banana bread and wanted one I could feel good about eating. I used whole wheat pastry flour, cut the sugar to 1/4 cup, cut the baking soda to 3/4 tsp, and cut the nutmeg to 1/8 tsp. Then I added 1/3 cup dark chocolate chunks. The original recipe may be just as good, but I had chocolate chip banana bread in mind and it worked out beautifully. Thanks!
Lara, your bread sounds delicious and I love the addition of the chocolate. I’ll definitely have to give that a try next time.
Thanks for leaving the comment and letting me know!
Geri Hudson says
This is my favorite bread recipe! I add fresh blueberries from our bushes and pecans on top, and use half the amount of sugar but substitute swerve. Even friends and family who say they don’t like quinoa love this bread! Have also added Lilly’s chocolate chips and it is so crazy good!
Geri, thank you so much for your feedback, I am so happy to hear that! I love the additions and the sugar substitution, too. I’m definitely going to have to make it with the blueberries and pecans next time. ❤️